Raspberry Curd Tarts w/ Brown Butter Crust
|Fresh Raspberries||3 Cups|
|Cornstarch||2 Tablespoons + 2 teaspoons|
|Chilled Unsalted Butter||1 Tablespoon|
Brown Butter Crust
|Flour||1 1/2 Cups|
|Almond Flour||1/2 Cup|
|Sugar||1/4 Cup + 2 Tablespoons|
|Unsalted Butter||11 Tablespoons|
You can make both these elements the day before and assemble it a few hours before serving!
It is quite “tart” in flavor so I do suggest serving it with the Whipped Cream, the flavor reminds me of a Lemon Meringue Tart.
The crusts are very delicate so handle them carefully.
To make the Sweetened Whipped Cream add a 1/4 Cup of Powdered Sugar to about 1/2 Cup of Heavy Cream with a teaspoon of Vanilla Extract.
To make the Raspberry Curd,
- Zest the Lemon and juice it then place it in a saucepan with the Raspberries, Sugar and Water and heat until boiling over a medium high heat, it should take about 5 minutes, then reduce the heat and let it simmer for another 5 minutes stirring occasionally. Remove from the heat and let stand for about 10 minutes to cool.
- Place in a food processor and process until smooth, strain the mixture through a fine-mesh sieve into a bowl and throw away the seeds.
- Wipe the saucepan clean with a paper towel to remove the seeds, and place the Raspberry Puree back into it.
- Mix the Egg Yolks and the Cornstarch together until smooth, stir the Yolk mixture into the Raspberry mixture and bring to a boil while whisking constantly, cook for 1 minute.
- Remove from the heat and add the salt cut the chilled Butter into small pieces and add one at a time while stirring to combine.
- Place in a bowl and cover with plastic wrap and refrigerate until needed, at least 2-3 hours, you can leave it in the fridge for a week if you need to make it in advance.
To make the Crust:
- Pre-Heat the oven to 350 degrees, spray 5 mini tart tins with a non-stick spray or 14 inch rectangular tart tin with a removable bottom.
- Whisk together the Flours, Sugar & Salt together.
- Place the Butter in a small saucepan and over a medium heat stir it constantly until it foams and starts to turn brown.
- Pour into the Flour mixture and stir together until combined.
- Press mixture evenly into tins and bake for about 24 minutes, until lightly golden brown.
- Cool completely on a wire rack, these can be made a few days ahead, but they are fragile so handle them carefully.
- At least 2 hours before serving spoon the Raspberry Curd into the shells, again be careful they will break if you press too hard.
- Chill and serve with sweetened Whipped Cream and fresh Raspberries.